Last year my friend Wendy brought over this amazing jar of zucchini pickles she had made with her mom. I had never had anything like it and I was smitten.
She told me that they were eating it with everything and especially liked it in sandwiches. I agreed that it was a good accompaniment to many dishes but I failed to mention that I had eaten it straight from the jar. At least I used a fork.
Zucchinis don't seem to have as many uses as some vegetables (ahem, fruit) but this recipe really makes it a superstar. You don't have to go to all the trouble of processing it in a hot water bath if you keep it in the fridge and eat it within a month or so. But that shouldn't be too hard to accomplish.
Enjoy it and remember: use a fork!
Wendy's Zucchini Pickle
Makes 1.5 L (or 3- 500 ml jars)
I halved her original recipe and only modified it slightly to use the zucchini and onions I had on hand. Double the recipe if you have lots of zucchini. A mandoline really makes slicing a breeze, if you don't have one, slice the zucchini and onions paper- thin. You can use green or yellow zucchini or a little of both. The yellow is strikingly beautiful.
2 cups thinly sliced onions (approximately 1 lb or 2 medium onions)
1/2 cup kosher salt (non-iodized)
4 cups water
2 1/2 cups regular vinegar (5 %)
1 1/4 cups sugar
2 tbsp mustard seeds
1 tbsp celery seed
1 tsp ground turmeric
2. In a large saucepan, bring vinegar, sugar and spices to a quick boil. Add zucchini and onions and let simmer for 5 minutes.
3. Pack into hot jars and press down to release air bubbles. Allow 1/2" headspace if you are processing. Refridgerate or process for 10 minutes to keep shelf-stable for up to one year.